When we were little the Easter Bunny was always very good to us and remembered to bring us our favourite treats on Easter Sunday. Our tastes changed as we grew and just as Santa knew exactly our hearts desire every Christmas the Easter Bunny knew which would be our favourite egg each year. I remember having a deep love for Cadbury’s Buttons, Crunchie and Caramel as well as Nestle Yorkie(even though technically not for girls) depending on the year and my mood.
When I moved into teenage years my tastes became far more sopihistimacated and nothing but the very fine Leonidas would do. These probably remain my favourite to this day. A moreish, thick belgian chocolate egg and nestled inside, jewel coloured foil wrapped eggs all with different fillings. We were always permitted a chocolate breakfast on Easter Sunday, such a luxury to my childlike self but if I am honest something I indulge my adult self in every now and then, probably a subconcious effort to relive those deliciously pampered days.
In the weeks leading up to Easter my mam would arrive home on a Thursday with a bag of broken chocolate from Leonidas for myself and my sister, so I must now thank the clumsy easter egg dropper for this treat. Chunks of thick belgian plain, milk and white chocolate in a little cellophane bag proffered forward were always a most welcome sight. I am not sure anyone else knows how much I enjoyed those Easter Eggs and so it has been a good many years since I have seperated it’s two halves to reveal the multi-colored bounty within. But now that I have conjured this memory I may just treat myself this weekend.
For all of you who will be treating your loved ones to Easter lunch this year I hope you enjoy this Easter Chick Cake. It is probably one of the most delicious chocolate cakes I have ever baked and one that I have many times had to stop myself from baking as I would be in danger of eating it all myself only to be found in a chocolatey heap in a darkened corner Sr. Assumpta stylee. Enjoy, and a very happy easter to you and your loved ones. x
Easter Chick Cake
for the cake
250g/7oz Plain Chocolate (chopped)
125g/3.5oz Unsalted Butter (softened)
6 Eggs (2 whole, 4 seperated. Reserve the seperated yolks to mix with the whole eggs)
175g/6oz Caster Sugar (75g for the egg yolk mixture and 100g for the egg whites)
1tsp Vanilla Extract
for the topping
125g/3.5oz Plain Chocolate
250ml Double Cream
1tsp Vanilla Extract
Sugar coated chocolate eggs (I use Cadbury Mini Eggs, also available in M&S)
Toy easter chicks
To make the cake
1. Preheat the oven to 180°C/356°F/Gas 4.
2. Line the bottom of a springform cake tin with grease proof paper.
3. Melt the chocolate with the butter and set aside to cool slightly.
4. Whisk the egg whites using an electric whisk until firm and then gradually add the 100g of caster sugar, continue whisking until stiff peaks are formed and the mix is glossy.
5. In a seperate bowl using the electric whisk beat the 2 whole eggs with the 4 egg yolks, the remaining caster sugar and the vanilla essence and then gently fold in the chocolate mixture.
6. Drop a spoonful of the egg whites into the chocolate mixture and quickly stir through to lighten the mix. Add the remaining egg whites in three batches and gently fold in.
7. Pour into the prepared cake tin and bake in the preheated oven for 35-40 minutes. The cake is ready when it is risen and cracked and the centre does not wobble.
8. Remove from the oven and set aside to cool. (if it looks like it has sunk in the centre do not worry, this is how you want it to look, trust me)
To make the topping
1. Melt the chocolate and leave it to cool slightly.
2. Whip the cream until firming up but still soft.
3. Add the vanilla and fold in the melted chocolate.
To decorate the cake
1. Fill the crater of the cake with the topping.
2. Arrange the sugar coated eggs and toy chicks on top as you wish.